When the oats have softened, add the 1/2 cup melted butter to the brown sugar, egg, lemon juice, and lemon zest, then stir until combined. Finish the batter by combining the flour mixture and the oat mixture, then fold in the blueberries. Evenly divide the batter into a muffin tin. Bake for 15-20 minutes or until a toothpick comes out clean.
These Low-carb Lemon Blueberry Blender Muffins are easy, healthy, and gluten-free with only 130 calories each! Preheat oven to 350ºF. Line a muffin tin with paper liners. Set aside. Add the Greek yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract to a blender. Blend for about 30 seconds or until combined.
These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside.
Using almond meal, or a more coarsely ground almond flour means low carb muffins won’t be quite as fluffy. Nothing compares to a blueberry muffin made with fresh blueberries that are in season. Blueberry season is from April to October in the United States.